Pumpkin Pie Stuffed Apples

This pumpkinpiestuffed apple recipe transforms simple, fresh apples into a warm, festive dessert that captures the essence of cozy autumn days. The blend of pumpkin purée, warm spices, and a creamy custard baked inside tart Fuji apples creates a beautiful balance between sweet and tart, perfect for holiday gatherings or anytime you want a comforting treat. Topped with homemade whipped cream and a caramel drizzle, this dish feels both special and homey.

I first made these when invited to a fall potluck, and everyone asked for the recipe. Now theyre a tradition for me every season, especially with friends who appreciate the sweet and tart combination.

Ingredients

• Fuji apples: Six medium Fuji apples chosen for their firmness and natural sweetness to hold filling without becoming mushy
• Fresh lemon juice: One tablespoon fresh lemon juice to brush inside the apples, preventing them from browning while baking
• Pumpkin purée: One cup pure pumpkin purée as the star of the filling, adding moisture, flavor, and a creamy texture
• Heavy cream (filling): Half a cup heavy cream to enrich the filling and create a custardlike consistency
• Brown sugar: Quarter cup brown sugar for deep caramel notes and sweetness that blends well with the spices
• Maple syrup: Two tablespoons pure maple syrup adds natural sweetness and a subtle complexity
• Pumpkin pie spice: One teaspoon pumpkin pie spice for that classic warm spice blend that makes the dish unmistakably autumnal
• Vanilla extract (filling): Half teaspoon pure vanilla extract enhances the overall flavor with its sweet floral notes
• Egg: One large egg to bind the filling and provide structure during baking
• Whipped cream mix: One cup cold heavy cream, two tablespoons powdered sugar, and half teaspoon vanilla extract for the homemade whipped cream
• Crushed graham crackers: Crushed graham crackers for a crunchy garnish that balances the soft baked apple filling
• Caramel sauce: A drizzle of caramel sauce to finish off with added sweetness and a glossy presentation

Instructions

Prepare the Apples:

Wash all the Fuji apples well and dry them completely to avoid extra moisture during baking. Cut off the top quarter of each apple, around the stem, to create a lid. Use a spoon or melon baller to scoop out the core and some of the flesh carefully, leaving about a onethird inch border intact. This helps the apples keep their shape and hold the filling without spills or collapsing. Arrange the hollowed apples upright in a baking dish and brush the interiors with fresh lemon juice to prevent discoloration and add a bright touch.

Mix Pumpkin Pie Filling:

In a medium bowl, whisk together the pumpkin purée, heavy cream, brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and the egg until the mixture is creamy and smooth. Make sure it is lump free for even baking. This filling will set into a custard, so thorough mixing is key.

Fill and Bake Apples:

Spoon the pumpkin pie filling gently into each prepared apple cup, filling each up to just below the rim so the filling doesn’t overflow while baking. Place the baking dish in an oven preheated to 350 degrees Fahrenheit or 175 degrees Celsius. Bake for 35 to 40 minutes until the custard is set but still slightly wobbly in the center and the apples become tender enough to pierce with a fork easily.

Make Homemade Whipped Cream:

While the apples bake, chill your mixing bowl and beaters to help the cream whip faster and hold shape better. Pour the very cold heavy cream into the bowl and whip on medium high speed until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping to stiff peaks. Store this whipped cream in the refrigerator until it’s time to serve.

Assemble and Garnish:

Once the stuffed apples have cooled for at least 10 minutes, top each one with a generous scoop of the homemade whipped cream. Sprinkle crushed graham crackers over the cream for a little crunch, then finish with a drizzle of caramel sauce for a beautiful, sweet finish that ties all the flavors together.

Of all the ingredients, the pumpkin pie spice mix is my personal favorite. It brings the whole dish to life with just the right mix of cinnamon, nutmeg, and cloves. I have fond memories of my aunt teaching me how to blend those spices on a crisp autumn afternoon, making this dish a taste of family tradition in every bite.

Storage Tips

Store any leftovers covered tightly in the refrigerator for up to two days. The apples reheat well in a gentle oven or microwave. Add whipped cream and caramel just before serving to keep textures fresh and appealing. Avoid freezing apples with whipped cream as it changes the texture.

Ingredient Substitutions

You can swap heavy cream in the filling with coconut cream to make the recipe dairy free. This swap adds a subtle coconut flavor that complements the pumpkin beautifully without losing creaminess. Brown sugar can be replaced with coconut sugar for a deeper flavor, and if you need a gluten free garnish, crushed gluten free cinnamon cookies or gingersnaps work wonderfully instead of graham crackers.

Serving Suggestions

These stuffed apples shine when served warm on a rustic wooden platter with extra crushed graham crackers scattered around for a festive look. For a special treat, serve alongside cinnamon spiced ice cream or a hot glass of spiced apple cider to embrace the full fall vibe.

These pumpkin pie stuffed apples are an easy impressive dessert to bring to fall gatherings. Serve them warm with whipped cream and a drizzle of caramel for best results.

Your Recipe Questions Answered

→ How do I prevent apples from splitting during baking?

Choose firm, unbruised apples and leave a 1/3-inch border when hollowing. Bake until fork-tender but not collapsing, starting to check at 30 minutes.

→ Can these be made ahead and stored?

Yes, the stuffed apples can be baked and refrigerated (without whipped cream) for up to 2 days. Rewarm gently and add toppings before serving.

→ What can I use if I don’t have pumpkin pie spice?

Mix 1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp nutmeg, and a dash of cloves as a quick blend for a substitute.

→ Is it possible to double the portion size?

Absolutely. Prepare and bake in batches, ensuring apples aren’t overcrowded for even heat and proper custard setting.

→ How can I achieve stable whipped cream?

Use very cold heavy cream and chill the mixing bowl and beaters before whipping to medium-high speed until stiff peaks form.